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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-22-2008, 02:34 PM   #1
bigwilluk
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Default Smoked Mutton

Being a rookie on these boards, I tried doing a search, but came up with little on this subject. So please excuse me if I have overlooked any good topics on the subject.


I am wanting to smoke some mutton to try an replicate the heavenly Western Kentucky style Mutton BBQ I had back home in Lexington, Kentucky at Billy's BBQ.

http://www.billysbarbq.com/index.htm


Any suggestions on a good method for this, outside of low and slow over hardwood?


And to any KC area guys, any ideas on places where I could round up some Mutton? Lamb is pretty plentiful, but have found little in the way of Mutton...
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Unread 12-22-2008, 02:48 PM   #2
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Go to Moon lite bbq web site they do a lot of mutton at that place was there last summer. Mutton is kinda hard to find
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Unread 12-22-2008, 02:53 PM   #3
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The best way to fix mutton:
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Unread 12-22-2008, 03:35 PM   #4
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Quote:
Originally Posted by bigwilluk View Post
I am wanting to smoke some mutton to try an replicate the heavenly Western Kentucky style Mutton BBQ I had back home in Lexington, Kentucky at Billy's BBQ.

http://www.billysbarbq.com/index.htm


Any suggestions on a good method for this, outside of low and slow over hardwood?
I've been looking for details also. What little I've found (and I don't remember where it was) is that marinating and mopping is important for not getting a "stringy floor mop" result. I've had Moonlite's and Old Hickory's mutton (both on Owensboro) and found them delicious. Both had a "dark sauce" - almost coffee plus A1 plus sugar like; I've seen (again I don't know where) a recipe or two for sauce. I know a caterer I can get a hind quarter through, but it hasn't been a priority yet - looking to build one more UDS and an extension or two first.
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Unread 12-22-2008, 05:04 PM   #5
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http://bbq.about.com/cs/lamb/a/aa102000a.htm

At the bottom on the left, are links to mutton rubs and mutton mops.
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Unread 12-22-2008, 06:43 PM   #6
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I am not a muttoneer but while at the Owensboro BBQ comp I talked to some guys who explained the "how to prepare mutton" to us. They told me that they use a dip, not a mop. I got to try a taste of the dip and it was black like coffee, had some spice, and also had a vinegar thing going on. Very wet. You can order some from a guy that is from Owensboro that alot of people swear by. Its called Henrys Boogaloo Dip.
Good luck.
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Unread 12-22-2008, 10:04 PM   #7
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or you can always do this
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